Hodgson Mill Recipe Blog

When I was younger, one of my favorite breakfasts was instant maple and brown sugar oatmeal. It was a quick, easy, and tasty way to start the day. Now that I have matured and am more health conscious, those packages of instant oatmeal are long gone from my morning routine. These days, I like to make a healthier hot breakfast using the same flavors (maple and brown sugar) combined with coconut milk, cinnamon, and Hodgson Mill Multi Grain Hot Cereal with Quinoa & Flax. Read More »

Comfort food comes in the form of casseroles for my family during the cold winter months and Baked Greek Ultragrain® Spaghetti is one of our favorites. Each forkful of healthy, whole grain Hodgson Mill Ultragrain Spaghetti with Quinoa layered with tomatoes, onion, garlic, lean ground beef and feta cheese takes the chill from our bones and satisfies our desire for a warm, delicious meal. Read More »

Looking for something special to share with your sweetie this Valentine’s Day? How about a batch of Gluten Free Chocolate Covered Strawberry Bars? Chocolate covered strawberries are always a winning choice on Valentine’s Day and now you can have them in a delicious, easy to fix, gluten free bar cookie. Read More »

January is one of my favorite months; not because of the weather (it’s much too cold!), but because the pace is slower and more relaxed than the hustle and bustle of November and December. No parties. No shopping. No holiday prep work. Just plenty of time to sit back, enjoy a good book, drink hot tea and of course, nibble on a few cookies. Read More »

Let me introduce you to my family’s new favorite breakfast – Streusel-Topped Baked Banana Oatmeal. Heart-healthy Hodgson Mill Thick Cut Rolled Oats are cooked with bananas, brown sugar, milk, and vanilla and then topped with a layer of buttery, flax chia seed and walnut streusel. After about 10 minutes in the oven, the topping becomes a golden-brown, crunchy delight; much like the best part of a bakery-style banana muffin. I’ve made this oatmeal three times this week and my kids can’t get enough. It’s quick, easy and so good! Read More »

Our extended family is blessed to include some wonderful Italians (the rest of us are all good German stock, so we appreciate the variety), and one of our Christmas traditions is to have a big spaghetti dinner together on Christmas day. A huge pot of spaghetti, another of homemade tomato sauce (my uncle always made it from his garden tomatoes), salad galore, and then peppermint ice cream, coffee, cookies, and crispy, creamy cannoli for dessert – yum! Is it any wonder I associate cannoli with Christmas? Read More »

‘Tis the season for holiday baking and, gluten free needs or not, you’re going to want to add Gluten Free Glazed Orange Cranberry Bread to your baking to-do list. Each miniature loaf is loaded with fresh cranberries, crunchy pecans and a hint of citrus from Clementine oranges. All of these holiday flavors are tucked into a tender, buttermilk quick bread that’s made with Hodgson Mill Gluten Free All Purpose Baking Flour. Read More »

Thanksgiving is in a few days and even though turkey is typically the main event, how you finish a meal is just as important. This year I decided to make a lighter, healthier version of pecan pie by using similar ingredients in a delicious upside-down cake made with 100% Hodgson Mill Whole Wheat Pastry Flour. A buttery, brown sugar topping loaded with toasty pecans glazes a tender, whole grain buttermilk cake . . . Read More »